You should try to build a chamber that sprays liquid nitrogen or other cryogenic liquids at the food.
Idk, good luck.
I believe that the problem with this method is that the nitrogen will expand in contact with the hot object, and this being a chamber means that there's risk of explosion.
Yea, but it'd be a really cool explosion.
I'll see myself out.
They never said the chamber had to be pressure tight ...
You should try to build a chamber that sprays liquid nitrogen or other cryogenic liquids at the food.
Idk, good luck.
I believe that the problem with this method is that the nitrogen will expand in contact with the hot object, and this being a chamber means that there's risk of explosion.
Yea, but it'd be a really cool explosion.
I'll see myself out.
They never said the chamber had to be pressure tight ...
Win win in my book.